Broad Beans

I’m growing two varieties of broad beans this year; ‘Aquadulce Claudia’, which I sowed under cover in the early spring and are now ready to pick, and the smaller, sweeter ‘Stereo’ which were planted direct and can be eaten whole like mange tout.

As far as I’m concerned, any food with a short season provides a perfect excuse to indulge, and then indulge some more. Whilst I love broad beans when mashed and spread on crostini, or added to a creamy risotto, I generally like to keep things simple; the beans I picked just now will be gently cooked before being adorned with some good olive oil, chopped mint and a salty cheese like parmesan or feta.